Carbohydrates and Sugars Quiz

Carbohydrates

• Oligosaccharides hydrolysis: Yields 3-10 molecules
• Disaccharides hydrolysis: Yields 2 molecules
• Polysaccharides hydrolysis: Yields more than 10 molecules
• Monosaccharides hydrolysis: Yields no molecules (as it's the simplest form)
• Hexose carbons: 6 carbons
• Ketohexose example: Fructose
• Aldohexose example: Glucose

Isomers and Epimers

• Enantiomer: Two sugars that differ in configuration around one carbon
• Epimers: Two sugars that differ in configuration around two carbons, examples include Glucose and Galactose which differ by the configuration around carbon 4.

Sugars and Derivatives

• Glucuronic acid: Formed by the oxidation of glucose
• Mannitol: Formed by the reduction of mannose
• Glucosamine: Formed from glucose with substitution of an OH group at carbon 2 to an amino group
• Maltose composition: 2 glucose molecules
• Sucrose composition: Glucose + Fructose, sucrose is non-reducing sugar since both anomeric carbons are involved in the glycosidic linkage.
• Lactose composition: Glucose + Galactose

Carbohydrate Structure

• Cellulose: Doesn't hydrolyze in humans due to β (beta) glycosidic linkages
• Cellulose composition: Glucose units

Classification of Carbohydrates

• Monosaccharide: Simplest type of carbohydrate; cannot be hydrolyzed; includes glucose and fructose
• Oligosaccharide: Short-chain carbohydrates; 2-10 monosaccharides; can be hydrolyzed (e.g., sucrose, lactose)
• Polysaccharide: Long-chain carbohydrates; polymers of monosaccharides; can be hydrolyzed (e.g., starch, glycogen)

Other Topics

• Lactose intolerance: Caused by lactase deficiency
• Starch: Composed of amylose and amylopectin
• Glycogen: Storage form of glucose in animals
• Sucrose: Non-reducing sugar composed of glucose and fructose
• Non-reducing sugar: Since both anomeric carbons involved in glycosidic linkage.
• Disaccharide Composition: 2 monosaccharide units
• Polysaccharide Composition: More than 10 monosaccharide units.

Enzymes

• Catalyst: Speeds up reaction rates without undergoing permanent changes.
• Enzymes: Are proteins that act as biological catalysts.
• Apoenzyme: Protein component of a holoenzyme.
• Holoenzyme: Functional enzyme produced by combo of apoenzyme and a non-protein co-factor

Lipids

• Lipoprotein components: Cholesterol ester is a component of the core of lipoproteins.
• Lipids insolubility: Lipids are insoluble in water.
• Chylomicrons: Formed in the small intestine and transport dietary lipids.
• Fatty Acids: Essential fatty acids are required by the body for proper functioning but cannot be synthesized.

Proteins

• Asymmetric Carbon: Carbon atom bonded to four different atoms or groups of atoms
• Isoelectric Point: pH at which the net charge of an amino acid or protein is zero
• Amino Acids: The building blocks of proteins
• Essential Amino Acids: The body cannot synthesize these amino acids, so they must be obtained from the diet.
• Non-essential Amino Acids: The body can synthesize these amino acids.
• Peptide Bonds: Links amino acids together in proteins.

Enzyme Kinetics

• Competitive Inhibitor: Does not alter Vmax but increases Km, it has a structural similarity to the substrate in order to bind its active site.
• Non-Competitive Inhibitor: Decreases Vmax but does not affect Km, it has a different structure to the substrate, thus it does not bind to the active site.

Additional Information

• Enzyme Activity: Affected by temperature, pH, enzyme concentration, and substrate concentration
• Enzyme Structure: Proteins with active sites for substrate binding and catalytic activity
• Denaturation: Loss of a protein's native conformation due to disruptions in the bonds of the protein structure. This disrupts activity.

Test your knowledge on carbohydrates, their hydrolysis, isomers, and derivatives. This quiz covers key concepts including oligosaccharides, disaccharides, polysaccharides, and examples of various sugar types. Challenge yourself to see how well you understand these essential components of biochemistry.